Coconut and raspberry muffins
Baked goods win every time.
Back in 2021 I had a nourishing pre-mix business selling whole food pre-mixes. These mixes included snacks, breakfast and meal options. For me, I created these lines after seeing way to many crap meal and snack options loaded with sugar and goodness knows what else, ie 192, 233, 443 and so forth.
For me, I wanted our market to be flooded with nutrition first. Sadly, I have closed this business, but, to my delight I still work with food everyday.
These coconut and raspberry muffins are one of the recipes that belonged to the pre-mixes I sold, and for my baked food lovers, I am here to share the original recipe below. These have no crap, yay and, they beat any raw dessert (in my opinion).
Ingredients:
90g buckwheat flour
75g rice flour
70g sorghum flour
22g coconut (fine pieces)
20g coconut (shreds)
15g chia seeds
10g baking powder
5g cream of Tartar
0.5g cinnamon
190ml almond milk or milk of choice
125ml maple syrup or liquid sweetener of choice
60ml olive oil
220g raspberries or berry of choice
Method:
Preheat oven to 180oC fan-forced and line 12 cupcake moulds.
Add all ingredients, leaving out the raspberries, to a mixing bowl and mix until combined. Fold in your raspberries.
Spoon the mixture evenly into the moulds. Bake for 25 to 30 minutes or until an inserted skewer comes out clean.
